Bowl of chili on wooden table with blue and white striped napkin.


This recipe contains all the nutrients that are needed to support wound healing. It can easily be made in a crockpot and frozen into portion for easy reheating. The ground meat and beans provide protein and zinc, the tomatoes and bell peppers supply vitamin C and the sweet potato contributes vitamin A.


  • 1 Tbs avocado oil
  • 1 medium yellow onion, diced
  • 1 lb ground beef, bison or lamb
  • 1 bell pepper, diced
  • 1 sweet potato, diced
  • 2 1/2 Tbs chili powder
  • 1 Tbs sugar
  • 2 Tbs tomato paste
  • 1 Tbs garlic powder
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 3 cups low sodium chicken broth
  • 1 15 oz can diced tomatoes
  • 1 16 oz can red kidney beans, drained and rinsed
  • 1 8oz can tomato sauce


  1. Add the avocado oil to a large soup pot and place it over medium high heat. Add the onion and sweet potato, stir and cook for 5-10 minutes.
  2. Add the ground meat to the pot and break it apart with a wooden spoon. Brown for 5 minutes, stirring occasionally.
  3. Add the spices, sugar and tomato paste. Stir until combined.
  4. Add the broth, diced tomato (with juices), drained beans, bell peppers and tomato sauce. Stir well.
  5. Bring the liquid to a low boil. Then, reduce the heat to low and gently simmer the chili uncovered for 20 minutes, stirring occasionally.
  6. Remove the pot from the heat. Let chili rest for 5-10 minutes before serving.

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Published on June 8, 2023

Amber Phillips